The Ideal Bartender eBook

Pour 1 pony of Absinthe into a Champagne glass which
is standing in a bowl. Fill the bowl of your
Absinthe glass with Shaved Ice and water. Raise
the bowl and let the Ice Water drip into the Absinthe
until the proper color is obtained. Serve in
thin Bar glass.

ABSINTHE, ITALIAN SERVICE

1 pony of Absinthe in a large Bar glass.

3 pieces Cracked Ice.

3 dashes Maraschino.

1/2 pony Anisette.

Pour Ice Water in glass, at same time stirring gently
with Bar Spoon.
Serve.

ADMIRAL SCHLEY HIGH BALL

Drop a piece of Ice into a High Ball glass.

1 teaspoonful Pineapple Syrup.

1 teaspoonful Lemon Juice.

2/3 jigger Irish Whiskey.

2/3 jigger Tokay, Angelica or Sweet Catawba Wine.

Fill up with Apollinaris or Seltzer.

ALE FLIP

Fill an Ale glass nearly full.

1 teaspoonful of Bar Sugar.

Break in 1 whole Egg; grate a little Nutmeg on top
and serve the drink with a spoon alongside of the
glass.

ALE SANGAREE

Dissolve in an Ale glass 1 teaspoonful Bar Sugar.
Fill up with Ale and serve with grated Nutmeg on top.

AMERICAN POUSSE CAFE

Fill a Pousse Cafe glass 1/4 full of Chartreuse, and
add Maraschino, Curacoa and Brandy in equal proportions
until the glass is filled. Then proceed as for
Abricontine Pousse Cafe.

APOLLINARIS LEMONADE

Fill large Bar glass 2/3 full Shaved Ice.

2 teaspoonfuls Powdered Sugar.

1 Lemon’s Juice.

Fill up with Apollinaris; stir; strain into Lemonade
glass dress with
Fruit and serve.

APPLE JACK COCKTAIL

Fill large Bar glass 3/4 full Shaved Ice.

3 dashes Gum Syrup.

3 dashes Raspberry Syrup.

1-1/4 jiggers Applejack.

Shake; strain into Cocktail glass and serve with piece
of Lemon Peel twisted on top.